Bacon Bomb Smoked Cheese Fondue
This Bacon Bomb Smoked Cheese Fondue starts with gently smoked cheese, then melts into a smooth, savory dip finished with PS Seasoning Bacon Bomb Seasoning. The result is a rich, smoke-forward fondue with deep bacon flavor that pairs perfectly with steak, smoked sausage, peppers, pretzel bites, and crisp apple slices.
Bacon Bomb Smoked Cheese Fondue
PS Seasoning Chef
5 minutes
90 minutes
Barbecue
Appetizer
This Bacon Bomb Smoked Cheese Fondue starts with gently smoked cheese, then melts into a smooth, savory dip finished with PS Seasoning Bacon Bomb Seasoning. The result is a rich, smoke-forward fondue with deep bacon flavor that pairs perfectly with steak, smoked sausage, peppers, pretzel bites, and crisp apple slices.
Ingredients
- 5 oz – Brick Havarti Cheese
- 5 oz – Brick Gouda Cheese (smoked or unsmoked)
- 5 oz – Brick Baby Swiss cheese
- 1 TB – Cornstarch
- 1 Cup – Beer (IPA preferred)
- 1 ½ tsp – Bacon Bomb
- Items for dipping – Steak, smoked sausage, peppers, pretzel bites and apples
Pro Classic Smoker
Directions
Preheat your Pro Max or Pro Classic smoker to 150°F.
Cut the assorted cheeses into 1-inch cubes and place them in a large mixing bowl.
Toss the cubed cheese with cornstarch until each piece is evenly coated. This helps the fondue melt smoothly.
Transfer the coated cheese to a smoker-safe pan.
Place the pan in the smoker and smoke for 1 hour, just long enough to infuse smoke flavor without melting the cheese.
While the cheese is smoking, add 1 cup of beer to a fondue pot or saucepan and heat over medium-high until it reaches a gentle simmer.
Reduce the heat to medium-low and add about one-third of the smoked cheese, stirring occasionally until fully melted.
Gradually add the remaining smoked cheese in batches, stirring often, until the fondue is smooth and fully incorporated.
Season the fondue to taste with PS Seasoning Bacon Bomb Seasoning, stirring well to distribute the flavor evenly.
Keep warm over low heat and serve immediately with your favorite dippers.
